At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost melt in your mouth.
Egg sandwich thoughts
You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:
- No rubbery bits of whites – I don’t like little firm bits of egg whites in what should be a creamy egg filling. So I use soft boiled eggs with soft just-set egg whites, rather than hard boiled eggs which is more common in standard egg sandwiches.
- Semi homemade mayo – Soft boiled eggs = creamy yolk = practically makes its own semi-homemade mayonnaise. It’s so good! Better flavour and more luxurious with less mayonnaise required.
- No celery. I know that might be an unpopular opinion but crunchy bits in a creamy egg filling, no matter how small or finely sliced, just don’t appeal to me. Goes in the same bucket as #1.
- Soft bread is best. Too much filling oozes out when you bite the sandwich if you use chewy, crusty artisan bread like sourdough.
So, if all that sounds good to you, then let me introduce to the egg sandwich of your dreams!
Creamy egg sandwich filling
Here’s an up-close-and-personal look at the filling. The left photo is just soft boiled eggs mashed up. You can see that it’s already pretty creamy, even before adding the mayonnaise! Then the photo on the right is the finished filling after adding the mayonnaise and mustard.
